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Royal Family Roast
Indulge in the grandeur of this Royal Family Roast, a dish that has graced the tables of nobility for centuries. Tender and juicy, this beef roast is seasoned with a blend of aromatic herbs and spices, creating a symphony of flavors that will transport you to the elegant banquets of royal courts. With perfectly roasted vegetables bathing in the savory pan juices, this feast is not just a meal; it’s an experience that brings friends and family together to celebrate the joy of good food.
Ingredients
- Beef roast
- 3-4 pounds, preferably ribeye or sirloin
- Olive oil
- 2 tablespoons
- Garlic
- 4 cloves, minced
- Fresh rosemary
- 2 tablespoons, chopped
- Fresh thyme
- 2 tablespoons, chopped
- Salt
- 1 teaspoon
- Black pepper
- 1 teaspoon
- Beef broth
- 2 cups
- Onion
- 1 large, sliced
- Carrots
- 3 medium, sliced
- Potatoes
- 4 medium, quartered
Instructions
- Preheat the oven to 325°F (165°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
- Rub the beef roast all over with olive oil, then coat it with the herb and spice mixture, ensuring an even distribution.
- Place the seasoned roast in a large roasting pan, surrounded by the sliced onions, carrots, and quartered potatoes.
- Pour the beef broth into the roasting pan, ensuring it covers the bottom to create a flavorful steam while roasting.
- Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 2 hours, or until the internal temperature reaches your desired doneness (medium-rare is 135°F).
- Remove the foil and continue roasting for an additional 15 minutes to achieve a beautiful golden-brown crust on top of the roast.
- Once done, remove the roast from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
- Serve the Royal Family Roast with the roasted vegetables and drizzle the pan juices over the top for added flavor.
Tips
- For extra flavor, consider marinating the roast overnight with the herb mixture.
- You can add additional root vegetables such as parsnips or turnips for variety.
- Pair the roast with a red wine reduction sauce for an elegant touch.
Dietary Information
Servings: 6-8 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours 15 minutes Calories: 450 Fat: 25g Carbs: 35g Protein: 35g Sodium: 800mg Sugar: 5g
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